第3章 うま味の概念による革新

第4章 差別化および付加価値の創造

サマリー

イントロダクション

塩分の削減

塩分削減を成功させるうま味

海藻による塩分の代替

香味料におけるナトリウムの提言

ベジタリアン/ヴィーガン

しっかりとした・満足のいく味

クリーンラベル/天然

天然うま味成分

第5章 将来の機会

サマリー

イントロダクション

うま味と健康

味・味覚研究による革新

うま味を超えて

結論

付録

図表リスト

目次

Product Code: CS1050IS

Summary

Umami is the recently accepted fifth basic taste, and describes the strong savory flavor that works as an important building block for many food items. There is a growing opportunity for the umami concept within the food and drink industry.

Key Findings

Umami can be a game-changer in the development of formulations for sodium reduction. A large range of umami flavors can be used to successfully reduce salt or sodium in a food or drink product. For example, according to the Glutamate Association, MSG can reduce the amount of sodium in a recipe by up to 40%, while still maintaining the desired flavor.

Umami-generating or -enhancing ingredients, such as yeast extracts, hydrolyzed proteins, and soy sauce, can be used in food and drink manufacturing to create vegetarian or vegan products or meals that have enough savory flavor to perform as suitable meat substitutes.

Umami may have a role to play in improving the health of consumers above and beyond its potential role in sodium reduction. Umami's effects on appetite development, digestion, and satiety are being investigated, and may be important in future food design.

The report presents new and innovative ways of using the umami concept for salt reduction, vegetarian/vegan products, and clean label/"natural" food items. The report concludes with the potential for umami to create healthy foods, innovations in taste research and sensory evaluation, and what might be the future impact of related concepts such as kokumi on the food and drink industry.

Reasons To Buy

Understand what umami is and what potential it has to add value to new food and drink products.

Discover which ingredients can deliver the umami sensation and how these are being used in new products in a range of sectors.

Learn how umami can help to create tasty and satisfying reduced sodium, "natural," and/or vegetarian or vegan foods.

Learn about consumer reaction to MSG and umami, and how this varies by demographic.

Discover future opportunities linked to the umami concept; such as kokumi.